Collection: Classic mixtures

Under the name 'classic blends', we offer you authentic spice and herb mixtures. The traditionals shichimi, ras el hanout, berbere, and baharat led the way, followed by adviehs and masalas. For our blends, we search for grounds that best approximate the authentic taste. Naturally, we do not overlook the origin of the spices; after all, creating a flavorful yet responsible blend is more than just tossing.

Berbere and Ras-el-hanout are examples of blends that we offer to start with in the more familiar basic versions. Beautiful, full flavors, complex, but not too pronounced. Try combining berbere with a touch of tena-adam, a fruity, bitter accent that is highly appreciated in Ethiopia, but has proven to be a bit too pronounced for Western tastes. Feel free to give it a try.

Our ras el hanout is used in stews that also incorporate sweet elements, as is the case in many tagines, just as advieh khoresht is used in khoresht, the collective name for Persian stews, which also often contain fruit, but then in the sour spectrum, such as unripe grapes, unripe plums or . . . rhubarb.

Both adviehs may be less well-known, but they certainly belong to the blends you wouldn't want to miss in your kitchen once you've become acquainted with them. Beautiful blends with diverse applications. Advieh khoresht most closely resembles the much better-known masala. We have this in three variations: garam masala, Punjabi masala, and Kashmiri masala. The latter two come from northern India, and both contain chili.pepperIn Punjabi, that is the spicy teja chili, and in Kashmiri, the much milder Kashmir chili. Highly recommended!